JP2011072295A - Sugarless soft candy - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soft candy having a strong sour taste and also solving the problem of hygroscopicity. <P>SOLUTION: There is provided a soft candy containing an acid taste agent selected from the group consisting of citric acid, ascorbic acid and their mixture, and a mixture of 6-O-α-D-glucopyranosyl-D-sorbitol (hereinafter called as [1,6-GPS]) and 1-O-α-D-glucopyranosyl-D-manitol (hereinafter called as [1,1-GPM]). The ratio of 1,6-GPS to 1,1-GPM in the mixture is 40 wt.%: 60 wt.% to 99 wt.%: 1 wt.%. The soft candy is characterized by containing 2 to 23 wt.%, preferably 2.2 to 15 wt.% and more preferably 5 to 11 wt.% acid taste agent, and 25 to 70 wt.%, preferably 30 to 65 wt.% and more preferably 40 to 60 wt.% above mixture. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a sugarless soft candy, particularly a sugarless soft candy having a strong acidity.

  In recent years, confectionery with a unique taste that emphasizes hotness and spatiness has become popular. One of these is the need for soft candy with a strong acidity. The sugarless soft candy market is also expanding, especially for people who care about caries and obesity. In order to strengthen the sourness of the soft candy, it is necessary to add more sour agent. However, acidulants generally have high hygroscopicity, and when sugar is used as a raw material, the sugar decomposes because the acidulant dissolves in moisture due to moisture absorption and the pH of the soft candy is lowered. The resulting decomposition products glucose and fructose are more hygroscopic than sugar, so that the soft candy is deformed or becomes liquid during storage. On the other hand, when a sugar alcohol used as a sugarless material is used as a raw material, even if the acidulant is dissolved in moisture due to moisture absorption, the sugar alcohol is stable to acid, so that the sugar alcohol itself is hardly decomposed. In order to produce a sugarless soft candy rich in acidulant, the most commonly used sugar alcohol as a sugarless material is reduced maltose (sold as powder or crystals), and particularly the purity of reduced maltose is 98. 5% or more (for example, Resis (purity 99%, Mitsubishi Corporation Foodtech Co., Ltd.)) is used. However, when reduced maltose (crystalline maltitol), which is most often used as a sugarless material, is used, soft candy absorbs moisture and dissolves faster than when sugar is used. Therefore, if more sour agent is blended in the raw material of soft candy containing reduced maltose as the main sugar, the soft candy itself becomes sticky and its shape retention is not maintained. Therefore, the soft candy is already damaged in the manufacturing process, or its commercial value is lost in the distribution process. Conventionally, as a countermeasure, moisture absorption is prevented by making soft candy having a strong acidity into individual packaging of, for example, an aluminum wrapping material or by applying sugar coating to the soft candy. However, individual packaging or sugar coating has a problem of increasing the manufacturing cost of soft candy. Furthermore, even if individual packaging is used, there is a problem that the soft candy starts to melt immediately after opening the exterior.

  Patent document 1 describes the manufacturing method of a soft candy which is rich in shape retention property, even if it mix | blends a large amount of acidulants (paragraph 0001). The production method comprises mixing trehalose with water-based foods / oil-based foods / food additives, simmering to a moisture content of 5 to 15% to obtain a base dough, adding a fondant containing trehalose as a main material, and further adding acidity It is characterized by adding an appropriate amount of a charge (paragraph 0007). Examples 1-3 describe soft candy containing trehalose and 5.0 parts by weight of acidulant (Table 1).

  Patent Document 2 describes a method for producing soft candy without using fondant (paragraph 0008). The method includes adding a mixture of 1,6-GPS and 1,1-GPM, which is a pulverized fine powder having an average particle size of 30 μm or less as a seeding agent (paragraph 0009). Example 1 describes a soft candy containing palatinit GS and citric acid (Table 3). Paratinit is a registered trademark of Sudutsuka Aktiengesellschaft.

  Patent Document 3 describes a sugarless soft candy manufactured by a sugarless prescription mainly composed of a sugar alcohol (paragraph 0001). The soft candy contains, as a main component, a mixture of an amorphous sugar alcohol and a crystalline sugar alcohol as a final product, and contains 0.001 to 5.000% by weight of tartrate in terms of solids (paragraph) 0008). Comparative product 2 uses citric acid instead of xylitol and tartrate. Comparative product 3 uses xylitol and tartaric acid instead of tartrate. The soft candy of the comparative products 2 and 3 has poor moldability, and is very toothed when chewed, easily sags, and the level of softness was not at an acceptable level as a sugarless soft candy ( Paragraph 0087).

Japanese Patent Laid-Open No. 2002-262776 JP 2009-171961 A JP 2006-158234 A

The soft candy of patent document 1 uses trehalose as a main material. However, trehalose is not a sugar alcohol. Therefore, the soft candy of patent document 1 is not sugarless.
In the soft candy of Example 1 of Patent Document 2, the amount of citric acid is 0.97 parts by weight with respect to 100 parts by weight of the raw material of the soft candy. Therefore, the soft candy of patent document 2 is not sour.
The soft candy of Comparative Product 2 of Patent Document 3 has poor moldability as described above in the combination of xylitol and citric acid.
An object of the present invention is to provide a soft candy having a strong acidity and a problem of moisture absorption.

The present invention relates to an acidulant selected from the group consisting of citric acid, ascorbic acid and mixtures thereof, and 6-O-α-D-glucopyranosyl-D-sorbitol (hereinafter referred to as “1,6-GPS”). And a mixture of 1-O-α-D-glucopyranosyl-D-mannitol (hereinafter referred to as “1,1-GPM”). The ratio of 1,6-GPS and 1,1-GPM in the mixture is 40% by weight: 60% by weight to 99% by weight: 1% by weight. The soft candy is 2 to 23% by weight, preferably 2.2 to 15% by weight, more preferably 5 to 11% by weight of the acidulant and 25 to 70% by weight, preferably 25% to 70% by weight, based on the weight of the soft candy. 30 to 65% by weight, more preferably 40 to 60% by weight of the mixture.
Note that a mixture of 1,6-GPS and 1,1-GPM is referred to as reduced palatinose (also referred to as “isomalt” or “reduced isomaltulose”; hereinafter referred to as reduced palatinose).

When the acidulant is citric acid, the content of the acidulant is preferably 2 to 15% by weight, more preferably 2 to 13% by weight, and further preferably 5 to 11% by weight or less based on the weight of the soft candy. It is.
When the acidulant is ascorbic acid, the content of the acidulant is preferably 3 to 23% by weight, more preferably 3 to 15% by weight, and further preferably 3 to 11% by weight based on the weight of the soft candy. %.
When the acidulant is a mixture of citric acid and ascorbic acid, the acidity of ascorbic acid is about 2/3 that of citric acid, so the value obtained by multiplying the compounding amount of ascorbic acid by 2/3 and the citric acid composition The sum with the amount is preferably 2 to 15% by weight, preferably 2 to 13% by weight, more preferably 5 to 11% by weight, based on the weight of the soft candy.

  The present invention relates to a soft candy comprising an acidulant selected from the group consisting of citric acid, ascorbic acid and mixtures thereof, a mixture of 1,6-GPS and 1,1-GPM, and an amorphous sugar alcohol. A manufacturing method is provided. The ratio of 1,6-GPS and 1,1-GPM in the mixture is 40% by weight: 60% by weight to 99% by weight: 1% by weight. The method comprises 2 to 35% by weight, preferably 2.6 to 25% by weight, more preferably 6 to 20% by weight of the solid content of the mixture and the non-crystalline sugar alcohol. Including a sour agent in a soft candy dough containing the mixture and the non-crystalline sugar alcohol.

  The soft candy of the present invention has a strong acidity and has solved the problem of hygroscopicity. The soft candy of the present invention is sugarless. Furthermore, although the soft candy of the present invention has a strong acidity, that is, even when 2% by weight or more of an acidulant is blended in the raw material of the soft candy, there are problems of stickiness and dissolution due to moisture absorption. Does not occur. Furthermore, the soft candy of the present invention eliminates the need for sugar candy or individual packaging required in conventional soft candy having a high acidulant content, and is marketed in the same packaging form as a normal soft candy with a low acidity content. Can be distributed. Furthermore, in the soft candy of this invention, even if it is after opening of a package, the stable state continues and the malfunction that a soft candy begins to melt | dissolve does not arise.

It is a graph which shows the result of the weight increase rate of the soft candy manufactured by mix | blending 12.2 weight% citric acid. It is a copy of the photograph which shows the observation result of the time-dependent change of the soft candy manufactured by mix | blending 12.2 weight% citric acid. It is a graph which shows the result of the weight increase rate of the soft candy manufactured by mix | blending 2 weight% (A), 5 weight% (B), or 1 weight% (C) citric acid. It is a copy of the photograph which shows the observation result of the time-dependent change of the soft candy manufactured by mix | blending 2 weight% citric acid. It is a copy of the photograph which shows the observation result of the time-dependent change of the soft candy manufactured by mix | blending 5 weight% citric acid. It is a copy of the photograph which shows the observation result of the time-dependent change of the soft candy manufactured by mix | blending 1 weight% citric acid. It is a graph which shows the result of the weight increase rate of the soft candy manufactured using powder reduced palatinose and fondant. It is a graph which shows the result of the weight increase rate of the soft candy containing ascorbic acid. It is a copy of the photograph which shows the observation result of a time-dependent change of the soft candy containing ascorbic acid. It is a graph which shows the result of the weight increase rate of the soft candy which mix | blends 5 weight% or 10 weight% citric acid and palatinit PN. It is a copy of the photograph which shows the observation result of the time-dependent change of the soft candy which mix | blends 5 weight% or 10 weight% citric acid and palatinit PN. It is a graph which shows the result of the weight increase rate of a soft candy whose paratinit GS compounding quantity melt | dissolves first is 30% or 25% with respect to a reduced starch candy solid content.

  The soft candy of the present invention contains reduced palatinose. Reduced palatinose is a crystalline sugar alcohol. A crystalline sugar alcohol is a sugar alcohol that crystallizes a predetermined proportion of a sugar alcohol in an aqueous solution at a predetermined temperature. In the present invention, reduced palatinose is a mixture of 1,6-GPS and 1,1-GPM in a ratio of 40% by weight: 60% by weight to 99% by weight: 1% by weight. In the present invention, the reduced palatinose is a 1,6-GPS concentrated mixture (hereinafter, referred to as “1,6-GPS”) composed of 1,6-GPS and 1,1-GPM in a ratio of 60% by weight: 40% by weight to 99% by weight: 1% by weight. Or “1,6-GPS enriched mixture”. Examples of the 1,6-GPS concentrated mixture include Palatinite GS (Mitsui Sugar Co., Ltd.). Palatinite GS is a 1,6-GPS concentrated mixture in which 1,6-GPS in the product is 80 ± 5% by weight or more based on the sum of 1,6-GPS and 1,1-GPM. In the present invention, the reduced palatinose is a mixture of 1,6-GPS and 1,1-GPM in a ratio of 40% by weight: 60% by weight to 60% by weight: 40% by weight (hereinafter referred to as “equimolar mixture”). ”). As this equimolar mixture, for example, Palatinit PN (Mitsui Sugar Co., Ltd.) or powdered Paratinit PNP (Mitsui Sugar Co., Ltd.) can be mentioned.

  The soft candy of the present invention includes an acidulant selected from the group consisting of citric acid, ascorbic acid and mixtures thereof. The soft candy of the present invention may contain citrate and / or ascorbate.

  Ascorbic acid is also called vitamin C, and is a water-soluble substance having a refreshing acidity contained in fresh vegetables, fruits, green tea and the like. Naturally occurring is L-ascorbic acid.

  The content of the sour agent or reduced palatinose in the soft candy of the present invention (expressed in% by weight) is the content contained in the produced soft candy product. The content can be calculated, for example, as the weight of acidulant or reduced palatinose with respect to the total amount of soft candy obtained by adding the amount of water in soft candy to the weight obtained by subtracting the weight of water from the total weight of raw materials (dry weight). . The amount of water in the soft candy varies depending on the hardness of the soft candy, but may be, for example, 5.5 to 6.0% by weight with respect to the total weight of the soft candy.

  The soft candy of this invention can be manufactured by the manufacturing method of a soft candy known in this technical field. Preferably, it can be produced by the following production method of the present invention.

  The production method of the present invention is 2 to 30% by weight, preferably 2 to 25%, based on the total solid content of reduced palatinose and amorphous sugar alcohol in the raw material (hereinafter also referred to as total sugar alcohol solid content). It includes blending the acidulant in an amount of% by weight, more preferably 2.5 to 20% by weight, with a dough containing reduced palatinose and the amorphous sugar alcohol. Reduced palatinose in the raw material also includes reduced palatinose added as a seeding agent or fondant.

  An amorphous sugar alcohol refers to a sugar alcohol that does not crystallize in an aqueous solution state at any concentration and temperature range. Examples of the non-crystalline sugar alcohol include reduced starch saccharified products and sugar alcohols commercially available as a reduced starch hydrolyzate, which is a synonym thereof. These include, but are not limited to, those sold under trade names such as reduced maltose syrup, reduced starch syrup, and maltitol syrup. These may be used singly or a mixture of two or more can be used.

  The solid content of the non-crystalline sugar alcohol is obtained by removing water contained in the non-crystalline sugar alcohol from the non-crystalline sugar alcohol. The water content is 20 to 40% by weight, in particular 25 to 35% by weight, more particularly 30% by weight, based on the total weight of the amorphous sugar alcohol. A weight obtained by subtracting the weight of the moisture from the total weight of the amorphous sugar alcohol is the weight of the solid content of the amorphous sugar alcohol.

  In the production method of the present invention, the reduced palatinose can be added in the form of granules or powder. When the reduced palatinose does not contain moisture (moisture other than 1,1-GPM crystal water), the weight of the reduced palatinose solid is the weight of the reduced palatinose itself. In the production method of the present invention, the reduced palatinose can be added as dissolved in a medium such as water. In this case, the weight of the solid content of reduced palatinose is the weight of the dissolved material minus the weight of the medium. Reduced palatinose can be added to the dough as a seeding agent in the form of powder or fondant.

  In the production method of the present invention, the dough refers to soft candy before molding. The dough particularly refers to a product obtained by adding the secondary material to the main ingredients reduced palatinose and non-crystalline sugar alcohol, boiled and cooled, and more particularly reduced palatinose and non-crystalline sugar alcohol. It is made by adding water and fats, flavors, seeding agents and other auxiliary materials at a suitable stage to those cooled to 110 to 150 ° C. while being heated to 110 to 150 ° C. Means things.

Each amount of the sour agent in the soft candy can be obtained as follows.
The amount of citric acid can be determined by analysis by HPLC. As a column for HPLC, a column for organic acid analysis using the principle of ion exclusion chromatography can be used. An example of the column is Shim-pack SCR-102H (Shimadzu Corporation). Detection is performed by a UV detector.
The amount of ascorbic acid can be determined by analysis by HPLC. As a column for HPLC, a column for water-soluble vitamin analysis can be used. Examples of the column include Silica-1100-N (Senshu Scientific Co., Ltd.) and Asahipak NH2P-50 4E (Showa Denko Co., Ltd.). Detection is performed by a UV detector.
By combining the above methods, the amount of each of these acidulants can be determined in a soft candy containing citric acid and ascorbic acid.

  Each amount of 1,6-GPS and 1,1-GPM in the soft candy can be obtained by analyzing by HPLC. As the HPLC column, a sugar analysis column can be used. As an example of the column, an ion exchange type Aminex HPX-87C and HPX-87P (both Bio-Rad Laboratories Co., Ltd.) are connected in series. Detection can be performed by an RI detector.

  The acidulant, reduced palatinose and amorphous sugar alcohol used in the production method of the present invention are those mentioned above.

  In one preferred embodiment, in the production method of the present invention, first, it is boiled to 110 to 150 ° C. while being heated to reduced palatinose and an amorphous sugar alcohol and heating. Then, when it cools to 100 degrees C or less, an emulsifier and shortening are added and mixed well. The shortening may be added before or during boiling or during cooling after boiling. Next, add the gelatin solution and mix well. Powdered reduced palatinose (powdered palatinite GSP), citric acid or ascorbic acid, flavor, fruit juice powder, high intensity sweetener and pigment as necessary are mixed with the dough and mixed thoroughly with a hand mixer. After mixing, the skin is cooled to about 40 ° C. and pooled to promote crystallization. After aging at 50 ° C. overnight, it is further pooled and molded. In this way, the soft candy of the present invention is obtained. The soft candy can be directly stored and distributed in a bag, a plastic bottle or a box. The soft candy may be individually packaged as necessary from the viewpoint of ease of carrying.

  The powdered reduced palatinose is used as a seeding agent. In place of powdered reduced palatinose, fondant may be used. The fondant is preferably made using reduced palatinose. Both powdered reduced palatinose and fondant may be used.

Examples of powdered reduced palatinose include powdered palatinite GSP or powdered palatinite PNP.
Instead of powdered reduced palatinose, pulverized fine powder of reduced palatinose may be used as a seeding agent. As the reduced palatinose used as a raw material of the pulverized fine powder, for example, a palatinit PN type or a palatinit GS type can be used.

  Vegetable oils and fats can be used instead of the shortening. Examples of vegetable oils include rapeseed, soybean, sunflower seed, cotton seed, peanut, rice bran, rice, corn, safflower, olive, sesame, groundnut, safflower, perilla, sunflower, sesame, flax, cacao, Examples include vegetable oils collected from palm, oil palm, salamander, grape seeds, egoma, algae, various nuts, etc., or processing oils that have been subjected to hydrogenation, fractionation, transesterification, etc. as necessary. Not. These may be used singly or a mixture of two or more can be used.

  Examples of the emulsifier include sucrose fatty acid esters, organic acid monoglycerides such as citric acid or lactic acid, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. It is not limited. These may be used singly or a mixture of two or more can be used.

  The gelatin solution, powdered palatinose, citric acid or ascorbic acid, flavor, fruit juice powder, high-intensity sweetener and pigment may be added almost simultaneously, or the order of addition may be changed as appropriate.

  As the gelatin, gelatin types such as porcine, cattle and fish can be used. The flavor and the fruit juice powder can be appropriately selected according to the desired palatability of the soft candy. As high intensity sweeteners, acesulfame potassium, sucralose, aspartame, stevia sweeteners or mixtures thereof may be used. A pigment | dye can be suitably selected according to the target appearance of a soft candy.

  The water may be anything as long as it can be used for food production such as soft candy.

  The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

[Example 1]
Production of sugarless soft candy containing 12.2% by weight citric acid based on the total raw materials and evaluation of stability over time

(Manufacture of sugarless soft candy)
Table 1 shows ingredients of sugarless soft candy. The citric acid content is 20.7% by weight based on the total sugar alcohol solid weight.
Palatinit GS (Mitsui Sugar Co., Ltd.), reduced starch syrup (SE-30, Bussan Food Science Co., Ltd.) and water were mixed and boiled to about 140 ° C. Next, the boiled mixture was cooled to 100 ° C. or lower, and then added with an emulsifier (P-1020V, Daiichi Kogyo Seiyaku Co., Ltd.) and shortening (MO-70, Taiyo Oil & Fat Co., Ltd.) and mixed well. The gelatin solution was added here and mixed well. The gelatin solution is gelatin (AHP-250, Nitta Gelatin Co., Ltd.) dissolved in gelatin-dissolved water. Powdered reduced palatinose (powdered palatinit GSP, Mitsui Sugar Co., Ltd.), citric acid, flavor (grape flavor A-8610 / P, Kobayashi Inc.), fruit juice powder (grape juice powder, Kobayashi Inc.), acesulfame potassium (Sanet) , Kirin Kyowa Foods Co., Ltd.) and pigment (Gardenian Violet G, Mitsui Sugar Co., Ltd.) were mixed in order, and mixed well with a hand mixer. The mixture was cooled to about 40 ° C. human skin and then pooled to promote crystallization. After aging at 50 ° C. overnight, it was further pooled and molded to obtain a soft candy.
The citric acid content in the soft candy was 13.1% by weight. The reduced palatinose content in the soft candy was 37.7% by weight.

[Comparative Example 1]
In the formulation of Example 1, soft candy was produced using sugar (Mitsui Sugar Co., Ltd.) instead of Palatinite GS and sugar powdered sugar instead of powdered reduced palatinose. The formulation is shown in Table 1. The manufacturing method of the soft candy is the same as that in the first embodiment.
[Comparative Example 2]
In the formulation of Example 1, soft candy using reduced maltose (trade name Resis, LESYS, Mitsubishi Corporation Foodtech Co., Ltd.) instead of palatinit GS, and reduced maltose (resis) powder instead of powdered reduced palatinose Manufactured. The formulation is shown in Table 1. The manufacturing method of the soft candy is the same as that in the first embodiment.

(Evaluation of soft candy over time)
The time-dependent stability of the soft candy of Example 1, Comparative Example 1 and Comparative Example 2 was evaluated. The evaluation is based on measuring the rate of weight increase and observing changes over time by storing soft candy at a temperature of 35 ° C. and a humidity of 75% for 7 days. FIG. 1 shows the weight increase rate of soft candy. The weight increase rate is based on the weight at the time of molding of the soft candy, the time of molding is defined as 0 hour, and the change in weight at each elapsed time thereafter is expressed as a percentage. The soft candy of Example 1 was manufactured three times with the same blending amount, and the weight increase rate was measured for each. These measurement results are shown as GS1, GS2, and GS3 in FIG. Their weight gain after 150 hours was 5.4%, 5.2% and 4.8%, respectively. The weight increase rates after 150 hours of the soft candy of Comparative Examples 1 and 2 were 26.9% and 10.7%, respectively.

FIG. 2 shows the observation results of changes over time of the soft candy. In the soft candy of Comparative Example 1 (indicated as “F (sugar)” in FIG. 2), elution was already observed after 6 hours. After storage for 7 days, the soft candy of Comparative Example 1 lost its shape as a soft candy and became liquid. Elution was also observed after 6 hours in the soft candy of Comparative Example 2 (shown as “D (Resis)” in FIG. 2). After storage for 7 days, the soft candy of Comparative Example 2 became liquid.
On the other hand, the soft candy of Example 1 (indicated as “A (GS SE-30)” in FIG. 2) remains in its original shape after 6 hours and after 7 days.

  From the above results, when the amount of citric acid exceeds 10%, soft candy using Palatinite GS is more stable over time than soft candy using sugar or reduced maltose, respectively.

[Examples 2A to 2B]
(Sugarless soft candy containing 2% or 5% citric acid based on the total ingredients)
In Example 2A and Example 2B, the amount of citric acid in the formulation of the soft candy of Example 1 was 2% or 5%, respectively. The method for producing soft candy is the same as in Example 1. The formulations are shown in Tables 2 and 3. The citric acid content relative to the total sugar alcohol solid weight is 2.7% and 6.8% for the cases of 2% and 5%, respectively.
The citric acid content in the produced soft candy was 2.2% and 5.4% for the cases of 2% and 5%, respectively. The reduced palatinose content in the soft candy produced was 53.3% and 51.3% for the cases of 2% and 5%, respectively.

[Comparative Examples 3A to 3B]
In Comparative Example 3A and Comparative Example 3B, the amount of citric acid in the blend of the soft candy of Comparative Example 1 is 2% and 5%, respectively. The formulations are shown in Tables 2 and 3. The method for producing soft candy is the same as in Example 1.

[Comparative Examples 4A to 4B]
In Comparative Example 4A and Comparative Example 4B, the amount of citric acid in the blend of the soft candy of Comparative Example 2 is 2% and 5%, respectively. The formulations are shown in Tables 2 and 3. The method for producing soft candy is the same as in Example 1.

[Reference Examples 1-3]
In Reference Example 1, the amount of citric acid in the formulation of the soft candy of Example 1 was 1%. The soft candy of Reference Example 1 has a normal acidity because the amount of citric acid is 1%. The method for producing soft candy is the same as in Example 1. The formulation is shown in Table 4. The citric acid content is 1.3% based on the total sugar alcohol solid weight.
The citric acid content in the produced soft candy was 1.1%. The reduced palatinose content in the produced soft candy was 53.9%.
In Reference Example 2 or Reference Example 3, Paratinit GS of Reference Example 1 is made of sugar or reduced maltose, and Paratinite GSP is made of powdered sugar or reduced maltose powder. The method for producing soft candy is the same as in Reference Example 1. The formulation is shown in Table 4.

(Evaluation of soft candy over time)
The stability with time was evaluated in the same manner as in Example 1 for Examples 2A and 2B, Comparative Examples 2A and 2B, Comparative Examples 3A and 3B, and Soft Candy of Reference Examples 1 to 3.

FIG. 3 shows the result of the weight increase rate of the soft candy. In FIG. 3, A, B, and C are the results of soft candy with citric acid content of 2%, 5%, and 1%, respectively.
When the citric acid content was 2%, the weight increase rate after 147 hours of the soft candy of Paratinit GS (Example 2A) was 4.3%. The weight increase rates after 147 hours of the soft candy using sugar (Comparative Example 3A) and the soft candy using reduced maltose (Comparative Example 4A) were 8.3% and 14.0%, respectively.
When the citric acid content was 5%, the weight increase rate after 124 hours of the Paratinit GS soft candy (Example 2B) was 4.5%. The weight increase rates after 124 hours of the soft candy using sugar (Comparative Example 3B) and the soft candy using reduced maltose (Comparative Example 4B) were 14.4% and 13.7%, respectively.
In both A and B, the soft candy using Palatinite GS had a smaller weight increase rate than the soft candy of the comparative example.
When the citric acid content was 1%, the weight increase rate after 171 hours of Paratinit GS soft candy (Reference Example 1) was 3.9%. The weight increase rates after 171 hours of the soft candy using sugar (Reference Example 2) and the soft candy using reduced maltose (Reference Example 3) were 7.2% and 13.4%, respectively.

FIG. 4 shows the observation results of changes over time of the soft candy. In FIG. 4, A, B, and C show the results of soft candy with citric acid content of 2%, 5%, and 1%, respectively.
When the citric acid content was 2%, the soft candy using reduced maltose dissolved in 6 hours and did not retain its shape on the 14th day. The contour of the soft candy using sugar dissolved on the 14th day, and the degree of dissolution was greater than when the amount of citric acid was 1%. On the other hand, the soft candy using Paratinit GS still maintained the shape at the time of molding even on the 28th day. In addition, since the soft candy using reduced maltose or sugar was in a liquid state on the 14th day, a 28th day photograph of these soft candy was not taken.
When the citric acid content was 5%, the soft candy using the reduced maltose did not keep its shape after 6 hours and became liquid. On the 7th, the soft candy using sugar was almost liquid and was in liquid form. On the other hand, the soft candy using paratinite maintained the shape at the time of molding even on the 28th day. In addition, since the soft candy using reduced maltose or sugar was in a liquid state on the 7th day, a 28th day photograph of these soft candy was not taken.
When the citric acid content was 1%, the soft candy using reduced maltose dissolved in 6 hours. The contour of the soft candy using sugar dissolved on the 28th day. On the other hand, the soft candy using Paratinit GS maintained the shape at the time of molding even after 28 days.

  From the above results, the soft candy using Palatinite GS is more time-dependent than the soft candy using sugar or reduced maltose, regardless of whether the amount of citric acid is 2%, 5%, or 1%. Is stable.

[Example 3]
Sugarless soft candy containing 10.3% by weight citric acid based on the total ingredients and using powdered reduced palatinose and fondant

(Manufacture of sugarless soft candy)
A soft candy was produced in the same manner as in Example 1 except that the amount of citric acid in the formulation of the soft candy of Example 1 was 10.3% and powdered reduced palatinose and palatinit fondant were used. The formulation is shown in Table 5. The citric acid content is 21.3% by weight based on the total sugar alcohol solid weight.
The citric acid content in the produced soft candy was 10.9% by weight. The reduced palatinose content in the produced soft candy was 41.8% by weight.

(Evaluation of soft candy over time)
The manufactured soft candy was evaluated for stability over time in the same manner as in Example 1.

  FIG. 5 shows the result of the weight increase rate of the soft candy. The weight increase rate of the soft candy of Example 3 after 150 hours was 9.4%.

[Example 4]
Sugarless soft candy containing ascorbic acid

A sugarless soft candy was produced in the same manner as in Example 1 except that ascorbic acid was used as the citric acid in the formulation of the soft candy of Example 1. The formulation is shown in Table 6. The amount of ascorbic acid based on the total sugar alcohol solid weight is 4.0%.
The ascorbic acid content in the produced soft candy was 3.3%. The reduced palatinose content in the produced soft candy was 52.6% by weight.

[Comparative Example 5]
A soft candy was produced in the same manner as in Comparative Example 2, except that citric acid in the blend of the soft candy of Comparative Example 2 was changed to ascorbic acid. The formulation is shown in Table 6.

(Evaluation of soft candy over time)
The soft candy produced in Example 4 and Comparative Example 5 was evaluated for stability over time in the same manner as in Example 1.

  FIG. 6 shows the result of the weight increase rate of the soft candy. The weight increase rate of the soft candy of Example 4 after 7 days was 3.3%.

  FIG. 7 shows the observation results of changes over time of the soft candy. The soft candy of Example 4 (shown as “GS ascorbic acid” in FIG. 7) still maintained the shape at the time of molding even after 6 days. The soft candy of Comparative Example 5 (shown as “Resis ascorbic acid” in FIG. 7) became liquid after 6 hours and remained liquid after 4 days.

[Example 5]
Sugarless soft candy containing Paratinit PN

In Example 5A and Example 5B, the paratinite GS in the formulation of the soft candy of Example 1 is paratinite PN, and the amount of citric acid is 5% or 10%, respectively. The method for producing soft candy is the same as in Example 1. The formulation is shown in Table 7. The citric acid content relative to the total sugar alcohol solid weight is 6.8% and 14.4% for the cases of 5% and 10%, respectively.
The citric acid content in the produced soft candy was 5.4% and 10.8% for 5% and 10% cases, respectively. The reduced palatinose content in the produced soft candy was 51.3% and 48.2% for the cases of 5% and 10%, respectively.

(Evaluation of soft candy over time)
For each of the soft candies of Examples 5A and 5B, the temporal stability evaluation was performed in the same manner as in Example 1.

  FIG. 8 shows the result of the weight increase rate of the soft candy. In FIG. 8, the results of Examples 5A and 5B are shown as “PN citric acid 10%” and “PN citric acid 5%”, respectively. The weight increase rates of the soft candy of Example 5A and Example 5B after 5 days were 4.1% and 2.8%, respectively.

  FIG. 9 shows the observation results of changes over time of the soft candy. In FIG. 9, the results of Examples 5A and 5B are shown as “PN citric acid 10%” and “PN citric acid 5%”, respectively. The soft candy of Examples 5A and 5B maintained the shape at the time of molding even after 3 days.

[Example 6]
Sugarless soft candy containing Palatinit GS

In Examples 6A and 6B, the blending amount of the first paratinite GS in the blending of the soft candy of Example 1 is set to 30% or 25% with respect to the reduced starch syrup solids, respectively. The method for producing soft candy is the same as in Example 1. The formulation is shown in Table 8. The citric acid content relative to the total sugar alcohol solid weight is 6.8% and 6.8% for the cases of 5% and 10%, respectively.
The citric acid content in the produced soft candy was 5.4% and 5.4%, respectively, when the amount of paratinite GS was 30% and 25%. The reduced palatinose content in the produced soft candy was 31.1% and 27.6%, respectively, when the amount of palatinit GS was 30% and 25%.

(Evaluation of soft candy over time)
The soft candy produced in each of Examples 6A and 6B was evaluated for stability over time in the same manner as in Example 1.

  FIG. 10 shows the result of the weight increase rate of the soft candy. The weight increase rates after 4 days of the soft candy of Example 6A (GS 30%) and Example 6B (GS 25%) were 3.9% and 4.1%, respectively.

Claims (9)

An acidulant selected from the group consisting of citric acid, ascorbic acid and mixtures thereof;
6-O-α-D-glucopyranosyl-D-sorbitol (hereinafter referred to as “1,6-GPS”) and 1-O-α-D-glucopyranosyl-D-mannitol (hereinafter referred to as “1,1-GPM”) And the ratio of 1,6-GPS to 1,1-GPM in the mixture is 40% by weight: 60% by weight to 99% by weight: 1% by weight.
Soft candy containing
The soft candy comprising 2 to 23% by weight of the acidulant and 25 to 70% by weight of the mixture based on the weight of the soft candy.   The soft candy of Claim 1 containing the said acidulant 2.2 to 15weight%.   The soft candy of Claim 1 or 2 containing the said mixture 30 to 65weight%.   The soft candy according to any one of claims 1 to 3, wherein the acidulant is citric acid.   The soft candy of any one of Claims 1-3 whose said sour agent is ascorbic acid. An acidulant selected from the group consisting of citric acid, ascorbic acid, salts thereof and mixtures thereof;
6-O-α-D-glucopyranosyl-D-sorbitol (hereinafter referred to as “1,6-GPS”) and 1-O-α-D-glucopyranosyl-D-mannitol (hereinafter referred to as “1,1-GPM”) And the ratio of 1,6-GPS to 1,1-GPM in the mixture is 40% by weight: 60% by weight to 99% by weight: 1% by weight.
A method for producing a soft candy comprising an amorphous sugar alcohol,
Including 2 to 35% by weight of the acidulant based on the total solid weight of the mixture and the non-crystalline sugar alcohol in a soft candy dough containing the mixture and the non-crystalline sugar alcohol. The above manufacturing method.   The manufacturing method of Claim 6 including mix | blending 2.6-25 weight% of the said acidulant with respect to the said solid content total weight.   The production method according to claim 6 or 7, wherein the acidulant is citric acid.   The manufacturing method of Claim 6 or 7 whose said sour agent is ascorbic acid.

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